Stracciatella Bundt Cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 250 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• 1 packet of baking powder
• ⅛ liter of water
• ⅛ liter of oil
• 5 tbsp chocolate, roughly chopped or chocolate sprinkles
• ½ bottle of vanilla flavoring
• 1 bottle of bitter almond flavoring
• some powdered sugar for sprinkling
• Fat for the mold
• Flour or breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Polish recipe

Whisk the egg yolks with the sifted sugar, vanilla sugar, vanilla flavoring, bitter almond oil, and water until frothy. Then slowly stir in the oil. Sift the flour and mix with the baking powder, then stir into the egg yolk mixture. Beat the egg whites until stiff peaks form and fold in. Divide the batter into two portions and fold the chocolate into one half. Pour the light batter first, then the chocolate batter into a greased, floured, or breadcrumb-lined Bundt pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 60 minutes. Let the Bundt pan cool, then turn out onto a wire rack and sprinkle with powdered sugar.